hist-brewing: Medieval brewing assistance needed!

Jerry J Harder mastergoodwine at juno.com
Tue Dec 7 17:45:35 PST 1999


Why was it sweet? Is it because that is the alcohol tollerance of your
yeast? I speculate the mashing process of Digby was realitively high
temp, and lead to more unfermentable sugar, but that would not be true of
malt sugar.

On Tue, 07 Dec 1999 14:25:47 +1000 "Craig Jones."
<craig.jones at airservices.gov.au> writes:
>
>>> I choose to brew hopless.
>>
>>    Okay, tell us how you do it.  None of the three hopless ales I
>>have attempted has been acceptable.  They all started out sour and
>>got more so in short order.
>>    Scotti
>
>I've brewed the Lady Holmbley's Scotch Ale from Digby.  I used about
>about 7Kg of Light Malt powdered extract and a Wyeast Liquid Scotch
>Ale Yeast.  No hops or herbs.  The result was a 12% beer, still quite
>sweet and pungently sour. Got 18 1/2 outta 20 in a West Kingdom
>Brewing Comp.  Was enjoyed by all 3 judges, one who enjoyed it very
>much like a fine lambic.  I myself enjoyed it immensely and regret
>only making 5 gals.
>
>I found I can tolerate even powerfully sour beer if balanced with
>significant alcohol and malty sweetness.  When it's a small ale, I
>cant stand it.  The evidence I've seen to date though was that
>smallish ales were drunk very young (3 days after fermetation starts)
>where a strong ale can sour and mature for a good 1-2 years.
>
>Any comments.
>
>Cheers,
>
>Drake Morgan. 
>
>
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Master Gerald Goodwine

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